Ratatouille is more of a dish I would make during the winter, as a lovely warming casserole to bake in the oven. So this is my summer version of ratatouille – ratatouille kebabs!
I was a bit unsure about including the eggplant on the vegetable kebabs…I didn’t know if it would cook properly (raw eggplant is like a tough sponge…ew). The eggplant was the last vegetable to cook through thoroughly out of the other vegetables on the kebabs, but it soaked up the flavours of the marinade and was so tasty!
The trick to getting kebabs full of flavour is to drizzle some of the marinade over the vegetable kebabs after they have finished cooking. And of course, if you let the vegetables sit in the marinade for a while before grilling, they will absorb a lot of flavour too.
- 3 tbs soy sauce
- 3 tbs balsamic vinegar
- 1 tsp dried thyme leaves
- 2 tbs extra virgin olive oil
- 1 zucchini
- 1/2 red onion
- 1/2 red capsicum
- 2 tomatoes
- 1 small eggplant
- 8 button mushrooms
- Combine the soy sauce, balsamic vinegar, thyme and olive oil in a large dish.
- Dice the vegetables into similarly sized pieces (about 1 inch square) – I cut the tomatoes into eighths, the mushrooms in half, and separated the onion into layers before cutting into inch sized pieces.
- Toss the vegetables with the marinade – you can leave the vegetables sitting in the marinade if desired, for up to 24 hours in the fridge, but a quick toss through the marinade will provide plenty of flavour.
- Thread the vegetables onto skewers, reserve the leftover marinade.
- Heat up the grill/BBQ over a medium heat and let it preheat for a few minutes.
- Place the kebabs on the grill and cook for 5-7 minutes before flipping and cooking for another 5-7 minutes. You may need to flip for an extra 5 minutes if your eggplant doesn't feel cooked through.
- Place the cooked kebabs on a large plate and drizzle over the leftover marinade.
- Serve immediately.